Ingredients
Method
- Start by bringing a large pot of water to a boil and adding the sea salt. Add the Yukon Gold potatoes and cook until fork-tender. The potatoes should be soft enough to easily pierce with a fork but not falling apart.
- Drain the potatoes and allow them to steamy dry for a few minutes until they're comfortable to handle.
- Transfer the potatoes to a baking sheet, cutting board, or large plate. Using a sharp knife, cut a shallow 'X' into each potato to help them smash more evenly. Using the bottom of a glass, measuring cup, or potato masher, gently press each potato until flattened but still mostly intact.
- Drizzle with olive oil and season with sea salt, garlic powder, and onion powder to taste. Don't over-season as the spices could burn.
- For the air fryer, cook at 375°F for about 20 minutes, or until deeply golden and crispy. For the oven, bake at 400°F for approximately 35 to 40 minutes, or until the edges are beautifully browned and crunchy.
- Finish with a sprinkle of fresh or dried parsley and serve immediately while they're at peak crispiness!
If they stick to the bottom of the cup, simply use a spatula to gently scrape them off onto the baking sheet in one single piece.